- 1 14-ounce can sweetened condensed milk
- 1 13-ounce can coconut milk
- 3 large egg yolks
- 1/4 teaspoon kosher salt
- 9-inch basic flaky piecrust, parbaked
- 1/4 cup flaked or shredded coconut, toasted
- Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt.
- Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.